Thanksgiving is only two weeks away — can you believe it? We’ve been busy pinning our favorite recipes and decorating tips to prepare for one of our all time favorite holidays. Thank goodness for these amazing Thanksgiving chutney and stuffing recipes from Nicole Chapman of Simply Catering — they’re classic, delicious sides that can compliment any Thanksgiving table!
PS: Don’t forget to check out Camp Makery’s top Thanksgiving tabletop styling tips, here.
Cranberry Apple Chutney
• 2 Cups Fresh Cranberries
• 2 Cups Sugar
• 3 Tablespoons Water or More as Needed
• 1 Large Granny Smith Apple – peeled, cored and chopped
• 1 Celery Stalk, finely chopped
• 1 Tablespoon Grated Orange Zest
• 1 Tablespoon of Local Honey
• ½ Cup Fresh Orange Juice
• 1 Cup Golden Raisins
• 1/4 Teaspoon Ground Cloves
• 1 Pinch Salt, or to taste
1. Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes.
2. Stir in the apple, celery, orange zest, orange juice, raisins, honey, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes.
3. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Best served warm.
• 1 ½ Loaves of Bread (your choice! we recommend whole wheat)
• 6 oz Oysters, rinsed and chopped
• 12 oz Chicken Broth
• ½ White Onion, peeled and diced
• 6-8 Celery Stalks, washed and diced
• 2 Tablespoons of Butter
• 12 Leaves of Sage, fresh and chopped
• 2 Eggs
• 1/8 Teaspoon of Salt and Pepper
1. Lay out the bread to dry on sheet pans the day before preparing dressing.
2. The next day, preheat oven to 350 degrees.
3. Next, bring chicken broth to a boil, add chopped celery, onion, and butter to broth. Reduce heat to low.
4. Break up the dried bread into bite size pieces. After the celery and onion in the broth are tender, pour over dried bread pieces in a bowl.
5. Add chopped oysters, sage, eggs, salt and pepper to the bread mix. Mix all together until completely moist. Pour into non-stick casserole dish and cover with foil. Bake for approximately 45 minutes. When dressing is cooked through, remove foil, and broil for 5 minutes to let the top brown up nicely.